U.S. patent application number 15/370478 was filed with the patent office on 2017-03-23 for method for preparing a beverage from a capsule.
The applicant listed for this patent is NESTEC S.A.. Invention is credited to Gilles Gerber, Alexandre Kollep, Matthieu Ozanne, Didier Vuagniaux.
Application Number | 20170081113 15/370478 |
Document ID | / |
Family ID | 43531116 |
Filed Date | 2017-03-23 |
United States Patent
Application |
20170081113 |
Kind Code |
A1 |
Ozanne; Matthieu ; et
al. |
March 23, 2017 |
METHOD FOR PREPARING A BEVERAGE FROM A CAPSULE
Abstract
The invention relates to a method for preparing a beverage
through a capsule inserted in a beverage machine; the capsule
comprising an enclosure containing one or more beverage
ingredients, wherein a brewing fluid is introduced in the enclosure
to brew the one or more beverage ingredients, characterized in
that: a discharge wall is placed in association with the enclosure,
wherein the discharge wall comprises a discharge member that
restrains the brewed liquid from being discharged from the capsule
or limits the liquid flow in case the pressure inside the enclosure
is below a predetermined value, and the discharge member enables
the delivery of the brewed liquid in case the pressure exceeds the
predetermined value.
Inventors: |
Ozanne; Matthieu;
(Champanges, FR) ; Vuagniaux; Didier; (Gimel,
CH) ; Kollep; Alexandre; (Lutry, CH) ; Gerber;
Gilles; (Lutry, CH) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
NESTEC S.A. |
Vevey |
|
CH |
|
|
Family ID: |
43531116 |
Appl. No.: |
15/370478 |
Filed: |
December 6, 2016 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
|
13823793 |
Mar 15, 2013 |
9555958 |
|
|
PCT/EP11/65850 |
Sep 13, 2011 |
|
|
|
15370478 |
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Current U.S.
Class: |
1/1 |
Current CPC
Class: |
B65D 85/8043
20130101 |
International
Class: |
B65D 85/804 20060101
B65D085/804 |
Foreign Application Data
Date |
Code |
Application Number |
Sep 15, 2010 |
EP |
10176834.9 |
Claims
1. A method for preparing a beverage using a capsule inserted into
a beverage machine, the capsule comprising an enclosure containing
one or more beverage ingredients, and a brewing fluid introduced in
the enclosure to brew the one or more beverage ingredients, the
method comprising: positioning the capsule including a discharge
wall in the machine during beverage preparation so that the
discharge wall is vertically oriented; and causing the discharge
wall that comprises a discharge to prevent the brewed liquid from
being discharged from the capsule or limit the liquid flow when the
pressure inside the enclosure is below a predetermined value, and
the discharge member enables the delivery of the brewed liquid when
the pressure exceeds the predetermined value.
2. Method according to claim 1, wherein the discharge member
comprises at least one discharge opening comprising a hole which
increases in size when the pressure inside the enclosure rises or
the discharge member comprises at least one flexible valve.
3. Method according to claim 1 including the step of causing the
discharge member to be closed when the pressure is below the
predetermined value, and the discharge member to be opened when the
pressure exceeds the predetermined value.
4. Method according to claim 1, wherein the discharge wall is made
of a flexible or elastic material.
5. Method according to claim 1, wherein the discharge member
comprises at least one discharge opening comprising a hole with
fixed diameter sufficiently small to create a watertight wall when
brewing fluid is introduced without pressure, and to let the brewed
liquid flow there through when the pressure exceeds the
predetermined value.
6. Method according to claim 5, wherein the discharge wall is made
of a plastic material comprising the at least one hole.
7. Method according to claim 1, wherein the discharge wall extends
substantially from the bottom of the enclosure to the top of the
enclosure.
8. Method according to claim 1 comprising the step of causing the
brewing fluid to enter the enclosure at a pressure below 0.2 bar.
Description
PRIORITY CLAIM
[0001] The present application is a divisional application of U.S.
patent application Ser. No. 13/823,793, filed on Mar. 15, 2013,
which is a National Stage of International Application No.
PCT/EP2011/065850, filed on Sep. 13, 2011, which claims priority to
European Patent Application No. 10176834.9, filed Sep. 15, 2010,
the entire contents of each of which are being incorporated herein
by reference.
FIELD OF THE INVENTION
[0002] The present invention relates to a method for preparing and
delivering a beverage from a capsule that contains one or more
beverage ingredients as well as the capsule for preparing and
delivering the beverage in a brewing device. The present invention
more particularly aims at providing a method for brewing tea from
capsules and a beverage machine as well as a capsule adapted to
deliver brewed tea, although other beverages can be successfully
brewed by this method and in this capsule.
BACKGROUND
[0003] Different beverage preparation methods using capsules to be
brewed in a suitable beverage machine are known. Quality of a tea
beverage is highly dependent on the quality of the leaf tea
ingredients, i.e., the tea origin used (soil, drying, blending,
etc.) and their storage conditions. For instance, tea ingredients
are usually sensitive to oxygen and light. Preferred tea
ingredients are taken from loose leaves, chiseled or broken in
small fragments. However, brewing conditions are also important to
take full advantage of the quality of the starting ingredients
used.
[0004] Another problem with tea beverages resides in that taste
cross-contamination must be preferably avoided. Taste
cross-contamination happens when two capsules are successively
brewed in the machine and when a taste residue is left by the first
capsule on permanent parts of the machine that can consequently
affect the taste of the second capsule which is brewed just after
the first capsule. For tea, this can be an issue with certain tea
varieties that deliver a high aroma profile such as mint tea or
other highly flavored varieties. Also tea residue may constitute a
soil for bacterial growth and may lead to hygiene issues which need
to be tackled.
[0005] WO 2007/042414 A1 and WO 2007/042415 A1 propose a design of
a capsule that promotes optimal conditions for the preparation of a
tea beverage and the like. In particular they propose a capsule
that is adapted to brew or infuse beverages in a beverage machine
that may provide the following advantages: the quality of the tea
beverage can be improved, in particular, in relation to the
beverage concentration into the cup, the taste and the reduced
turbidity. For these purposes the capsule comprises: an enclosure
containing one or more beverage ingredients; a filtering wall
delimiting at least one filtering side of the enclosure, wherein it
comprises an overflow wall that is positioned in the path of the
brewed liquid after the filtering wall and which comprises at least
one overflow aperture. Since the production of such a capsule
requests the assembly of different elements in a certain
order--that is the positioning of a filter means through the
capsule enclosure opening and then of an overflow wall on the
filter means--the production of the capsule is complex and
expensive.
[0006] Therefore, there is a need for a capsule that is easier and
less expensive to be produced while presenting a design that
promotes optimal conditions for the preparation of a tea beverage
and the like.
[0007] In the present application, the terms "capsule" or
"cartridge" or "package" are considered as synonymous. The term
"capsule" will be preferentially used. The capsule can be a single
use capsule hermetically closed before its use for the preparation
of a beverage or it can be a reusable capsule that is openable to
introduce desired food ingredients inside before use. The words
"brewing" or "infusion" are used as synonymous. The term "brewing
fluid" generally refers to the liquid that serves to infuse the
beverage ingredients, more generally, hot water. The term "brewed
liquid" generally refers to the liquid that has infused and
submerged the beverage ingredients, more generally, tea or the
like.
[0008] In the present application, the term "tea" encompasses all
type of leaf tea such as green tea, black tea, white tea, chai tea,
flavored tea, herbal or fruit tea and combinations thereof. The
term "leaf tea" or "leaf ingredient" refers to brewable tea or
other ingredients in whatever form such as complete, cut or
chiseled leaves, small fragments of leaves, powder or dust.
SUMMARY
[0009] The present invention provides a new way to brew or infuse
beverage from a beverage capsule in a beverage machine as well as a
capsule that is adapted therefore and that provide the following
advantages: [0010] the quality of the beverage can be maintained,
in particular, in relation to the beverage concentration into the
cup, a good taste and a reduced turbidity, [0011] a capsule that is
less complicated and less expensive to produce, and a method that
involves the capsule [0012] the beverage delivery is cleaner and it
reduces or eliminates the taste cross-contamination and hygiene
issues.
[0013] For these purposes as well as many others possible, the
invention according to a first aspect relates to a method for
preparing a beverage through a capsule inserted in a beverage
machine, the capsule comprising an enclosure containing one or more
beverage ingredients, wherein a brewing fluid is introduced in the
enclosure to brew the one or more beverage ingredients, and wherein
a discharge wall is placed in association with the enclosure and
the capsule is positioned in the machine during beverage
preparation so that the discharge wall is vertically oriented.
Further, according to the invention, the discharge wall comprises a
discharge member that restrains the brewed liquid from being
discharged from the capsule or limits the liquid flow in case the
pressure inside the enclosure is below a predetermined value, and
the discharge member enables the delivery of the brewed liquid in
case the pressure exceeds the predetermined value.
[0014] Therefore, according to the first aspect of the method of
the invention, and without willing to be bound to any theoretical
model, an effect can be obtained to enable the beverage ingredients
to be submerged by the fluid, therefore avoiding bypassing areas
and ensuring that the mass of ingredient fully interacts with the
brewing fluid, and thus, a well mixed brewed liquid can leave the
capsule and becomes dispensed once the pressure exceeds the
predetermined value.
[0015] According to a first embodiment, the discharge member can be
a discharge opening which may comprise a hole which increases its
section when the pressure inside the enclosure is rising. In this
case, the discharge wall is preferably made up of a flexible,
preferably resilient or elastic, material such as a silicone
membrane to enable the increase in section while at the same time
forming a watertight wall being impermeable in its discharge
opening portions as long as the pressure is below the predetermined
value. It can also be an elastic fibres woven material or the like.
Hence, the discharge wall, or better the discharge member in the
wall limits the flow of fluid to the outlet when a low fluid
pressure is applied thereon, and the flow of fluid to the outlet
can be increased when the pressure inside the capsule increases.
That is when the capsule enclosure is full of water and the water
pump goes on introducing water in the enclosure, the pressure
raises, the discharge member increases its section and the liquid
flow thus slowly increases as well, such that the ingredients will
have been thoroughly submerged until the predetermined pressure
value has been reached.
[0016] According to a second embodiment, the discharge member may
comprise a flexible valve such as a bicuspid-like valve, a
tricuspid-like valve or a tetracuspid-like valve. The discharge
wall of the second embodiment can be made up of the same material
as the discharge wall according to the first embodiment.
Additionally or alternatively, both the discharge opening and the
flexible valve, i.e., the before-mentioned discharge member, can be
contracted to close the discharge member, i.e., thus closing the
discharge wall, when the pressure is below the predetermined value,
and the discharge member can be expanded to open the discharge
member, i.e., thus opening the discharge wall, when the pressure
exceeds the predetermined value. An advantage of these two first
modes is that at the end of the preparation of the beverage, the
water pump stops introducing water in the enclosure of the capsule
then the pressure inside the capsule decreases and either the hole
section decreases or the valve closes. Then the discharge wall is
closed and prevents the liquid that is still inside the capsule to
leak therefrom during the ejection of the capsule from the beverage
machine which makes the beverage preparation method cleaner.
[0017] According to a third embodiment, the discharge member is a
discharge opening comprising a hole with fixed diameter
sufficiently small to create a watertight wall when brewing fluid
is introduced without pressure, and to let brewed liquid flow there
through when the pressure exceeds the predetermined value. In this
case, the discharge wall can be made of a plastic material
comprising the at least one hole. It can also be a plastic, paper
or textile filter. By means of the feature, the ingredients can be
thoroughly submerged before the predetermined pressure value has
been reached and the water, i.e., the brewed beverage is forced to
exit the enclosure via the discharge member, i.e., the holes when
the predetermined value has been exceeded.
[0018] Preferably, the discharge wall extends substantially along a
whole transversal section of the enclosure, more preferably
substantially from the bottom of the enclosure to the top of the
enclosure. The discharge wall thus creates a sufficiently large
surface for the brewed liquid that favors a lower brewing pressure
in the enclosure and a slow flow velocity while the flow rate can
stay within the acceptable range. Thus, the predetermined pressure
can be adjusted and set more accurately and the ingredients can be
thoroughly submerged. Preferably the discharge wall presents a
valve opening section or a hole section (i.e. discharge member)
sufficiently small to act as a filter and prevent solid food
ingredients like tea leaves to go through them.
[0019] By the method of the invention, the brewing fluid enters the
enclosure at a relative pressure below 0.2 bar, preferably, below
0.1 bar and most preferably from atmospheric pressure to a value
below 0.1 bar.
[0020] In the present context, the "relative pressure" is meant to
be the pressure that is measured just outside of the fluid inlet of
the capsule (and downstream an eventual backpressure valve) and
refers to the value of pressure above the ambient atmospheric
pressure.
[0021] According to the method of the invention, the brewed liquid
can be conducted downward from the discharge member through a
beverage conduit to a beverage outlet. Therefore, the brewed liquid
can be dispensed properly and hygienically into the recipient (cup,
mug, . . . ) while keeping a simple capsule construction and
promoting an easy handling of the capsule in the machine.
[0022] For this, the method of the invention contemplates the
positioning of the capsule substantially vertically and the
carrying of the beverage from the discharge member to the beverage
outlet in a downward direction. As a result, fluid can be collected
and mixed in the enclosure, and after being discharged through the
discharge member when exceeding the predetermined pressure value
inside the enclosure, beverage is then dispensed downwards while
the capsule can be positioned vertically in the machine. This
approach provides significant advantages over the existing systems
that prone a horizontal arrangement of the capsule in the machine.
In the present invention, not only the flow can be controlled more
slowly through the capsule for a better infusion quality but the
whole capsule system is greatly simplified and the handling of the
capsule is easier. Indeed, as the capsule can be placed vertically,
capsule insertion and capsule removal is facilitated since the
capsule can be inserted vertically from the top of the machine and
it can be removed during opening of the machine along the same axis
or direction by simple gravity and without need for complicated
ejection devices and/or user's intervention.
[0023] In a preferred embodiment, the beverage conduit and the
beverage dispense outlet are parts of the capsule and the beverage
flows out of the capsule without direct contact with machine parts.
This provides the additional benefits that cleaning or rinsing of
the machine part is no longer required and taste
cross-contamination can be so eliminated
[0024] If necessary, an additional filter media can be used to
prevent fines of food ingredients to go through the discharge
openings of the discharge member.
[0025] In an embodiment, fluid can be introduced in the capsule
through an entry wall of the enclosure that is opposed to the
discharge wall. Again, contrary to the teaching of the prior art,
fluid can be introduced on any possible side of the capsule.
Preferably, the fluid is introduced from the opposed side while
keeping all the benefits of the invention, i.e., slow flow for high
quality infusion, controlled guidance of the beverage to the cup,
reduced cross-contamination and easy handling of the capsule in the
machine. This "opposed side" approach is even preferred because
first it ensures that water can traverse fully though the
ingredients and it also leaves more room for placing the injection
fluid system on one side and it so contributes to the compactness
of the capsule system (both capsule and machine).
[0026] The invention according to a second aspect relates to a
capsule for the preparation of a beverage in a beverage machine
comprising an enclosure containing one or more beverage ingredients
to be brewed, and a discharge wall that is positioned in the path
of the brewed liquid (i.e., in association with the enclosure) and
which comprises a discharge member configured to restrain the
brewed liquid from being discharged from the capsule or limit the
liquid flow in case the pressure inside the enclosure is below a
predetermined value, and configured to enable the delivery of the
brewed liquid in case the pressure exceeds the predetermined
value.
[0027] According to a first embodiment, the discharge member can be
a discharge opening preferably comprising a hole configured to
increase its section when the pressure inside the enclosure is
rising.
[0028] According to a second embodiment, the discharge member can
comprise a flexible valve such as a bicuspid-like valve, a
tricuspid-like valve or a tetracuspid-like valve.
[0029] Additionally or alternatively, the discharge member is
preferably designed such that it is contracted to close the
discharge member, i.e., thus closing the discharge wall, when the
pressure is below the predetermined value, and expanded to open the
discharge member, i.e., thus opening the discharge wall, when the
pressure exceeds the predetermined value.
[0030] According to the before-mentioned embodiments, the discharge
wall can be made up of a flexible or elastic or resilient material
such as a silicone membrane or the like.
[0031] According to a third embodiment, the discharge wall can
comprise a textile material, paper or plastic filter having the at
least one discharge member, wherein the discharge member is a
discharge opening comprising a hole with fixed diameter being
designed to be sufficiently small to create a watertight wall when
brewing fluid is introduced without pressure, and brewed liquid is
able to flow through the at least one hole when the pressure
exceeds the predetermined value.
[0032] Preferably, the discharge wall extends substantially from
the bottom of the enclosure to the top of the enclosure.
[0033] Preferably, the capsule comprises a shell and the discharge
wall closes the shell. More preferably, the capsule comprises a
cover that is attached to the shell and faces the discharge
wall.
[0034] Preferably, the cover comprises a beverage flow guiding
means configured to guide the beverage flow to a beverage outlet of
the capsule.
[0035] Therefore, the brewed liquid can be dispensed properly and
hygienically into the recipient (cup, mug, . . . ) while keeping a
simple capsule construction and promoting an easy handling of the
capsule in the machine.
[0036] Preferably, the at least one ingredient is tea.
[0037] Additionally, the enclosure can be impermeable to gas and
light.
[0038] The discharge wall thus comprises at least one discharge
member. The discharge wall can be internal to the capsule and
protected by an outer closing membrane. The closing membrane can
close the capsule in a gastight manner to improve the maintenance
of freshness of the ingredients contained in the enclosure.
[0039] The invention also relates to a beverage capsule system for
preparing a beverage comprising: [0040] a beverage capsule
comprising an enclosure containing one or more beverage ingredients
and a discharge wall placed in association with the enclosure,
[0041] a brewing device comprising capsule handling members that
maintain the capsule in a determined brewing position where the
capsule discharge wall is vertically oriented.
[0042] Further the discharge wall comprises a discharge member that
restrains the brewed liquid from being discharged from the capsule
or limits the liquid flow in case the pressure inside the enclosure
is below a predetermined value, and the discharge member enables
the delivery of the brewed liquid in case the pressure exceeds the
predetermined value.
BRIEF DESCRIPTION OF THE DRAWINGS
[0043] Embodiments of the present invention will now be described,
by way of example only, with reference to the accompanying
drawings, in which:
[0044] FIG. 1 is a schematic illustration of a capsule brewing
system before brewing for carrying out the method according to the
invention;
[0045] FIG. 2 is a schematic illustration of the capsule brewing
system of FIG. 1 during brewing of the capsule;
[0046] FIG. 3A is a perspective view of a discharge wall according
to a first aspect;
[0047] FIG. 3B is a perspective view of the discharge wall of FIG.
3A when enabling the delivery of the liquid;
[0048] FIG. 4A is a perspective view of a discharge wall according
to a second aspect;
[0049] FIG. 4B is a perspective view of the discharge wall of FIG.
4A when enabling the delivery of the liquid;
[0050] FIG. 5A is a perspective side view of a discharge wall
according to a third aspect;
[0051] FIG. 5B is a perspective side view of the discharge wall of
FIG. 5A when enabling the delivery of the liquid; and
[0052] FIG. 6 is a perspective view of a discharge wall according
to a fourth aspect.
DETAILED DESCRIPTION
[0053] The general principle of the method of the invention will
now be explained in relation to FIGS. 1 and 2.
[0054] A capsule system 1 is provided that comprises a capsule 2
and a beverage brewing device 10. For simplicity, the beverage
brewing device is only schematically depicted and may, in reality,
comprise additional technical features within the normal knowledge
of the person skilled in the art. The capsule comprises an
enclosure 20 containing beverage ingredients 5 such as leaf tea and
the like. The enclosure 20 is demarcated by a cup-shaped housing or
shell 21 and a discharge wall 3.
[0055] The enclosure 20 is preferably impermeable to gas and light.
The housing 21 may encompass different cross sections such as a
circular, ellipsoid, square, rectangular or polygonal section that
determine as a matter of fact the general profile of the discharge
wall 3. The enclosure 20 is sized to accommodate a dose of leaf
beverage ingredient 5 of typically about between 1 to 10 grams,
preferably 2 to 5 grams. The dose of leaf ingredient 5 may depend
on the final volume of beverage to produce. For an individual cup
of tea, a typical dose can be of about 2 grams whereas for a tea
pot, a typical dose can be of about 8 to 10 grams. As clearly
apparent in FIG. 1, the capsule 2 is positioned relative to the
brewing device 10 so that the discharging wall 3 extends
substantially vertical and from substantially the bottom of the
enclosure 20 to the top of the enclosure 20. For this, the capsule
2 is preferably positioned in a "vertical" arrangement in the
brewing device 10. The cup-shaped housing 21 can be so oriented
with its large opening and its bottom oriented in a vertical
position.
[0056] The capsule 2 is preferably closed by the discharge wall 3
that closes the enclosure 20. The discharge wall 3 is attached, for
instance, to a peripheral outer rim 24 of the cup-shaped housing
21.
[0057] The capsule 2 can further comprise a cover member 4 that is
also attached to the rim 24 of the housing and overlaps the
discharge wall 3. The cover 4 forms an internal channel (beverage
conduit) 40 that terminates at its side end by an outlet (beverage
outlet) 41. According to a preferred embodiment, the beverage
conduit 40 and the beverage outlet 41 are parts of the capsule 2.
Therefore, the brewed liquid can be dispensed properly and
hygienically into the recipient (cup, mug, . . . ) while keeping a
simple capsule 2 construction and promoting an easy handling of the
capsule 2 in the machine. However, it is also possible that both
the beverage conduit and the beverage outlet are parts of the
beverage machine.
[0058] The shape of the capsule 2 is not very critical. Preference
is given to a trunconical, ellipsoidal or hemispherical shapes for
different reasons. This allows a larger surface for the exit of the
beverage through the discharge wall 3 and a reduction of the inside
pressure. The housing 21 can also be manufactured industrially at
lower cost by plastic thermoforming or aluminum or aluminum-plastic
deep drawing. This shape with smoother corners also favors the
removal of handling members 30, 31 of the brewing device 10 and so
the ejection of the capsule 2.
[0059] As described above, the housing has the peripheral rim 24
that extends as a flange to constitute a substantially flat sealing
portion onto which can be sealed the discharge wall 3 and snap
fitted and/or sealed the cover member 4.
[0060] At the rear of the housing 21, the wall of the housing 21
can comprise a raising zone that constitutes the injection region
for the introduction of the fluid in the capsule 2. The raising
zone is so conceived to resist to compressive forces of an
injection device 38 and to puncture at its center more easily.
[0061] Turning to the brewing device 10, it comprises the capsule
handling members 30, 31 that are configured to hold the capsule 2
in the "vertical" arrangement as defined. These handling members
30, 31 can be machine jaws or any suitable mechanical enclosing
means that can open and close about the capsule 2 and can maintain
it firmly in place. There is no need for providing high closing
forces since the involved fluid pressure in the capsule 2 remains
relatively low and, preferably, as close as possible to the
atmospheric pressure. Also, since the capsule 2 can withstand the
low brewing pressure therefore the capsule 2 does not necessarily
need to be entirely enclosed but simply held water tightly in place
during brewing. This participates to a simplification of the
machine and reduces machine costs.
[0062] The brewing device 10 comprises a water supply 32, such as a
water tank, a water pump 33, a heater 34 and a hot water injection
line 35 that is managed through the handling member 30. The brewing
device 10 may also comprise a controller and a user interface board
(not shown) to manage the beverage preparation cycles as known in
the art. A backpressure valve 36 can be provided to lower the
pressure at the entry side or injection member 38 (such as a
needle(s) or blade(s) and a water inlet) in the capsule 2. Of
course, the backpressure valve 36 could be omitted and a low
pressure pump could be used that delivers fluid at low pressure.
Medium to high pressure pump may however be preferred because of
their robustness and reliability and so used in combination with a
backpressure valve 36.
[0063] Importantly, in the brewing operation shown in FIG. 2, the
capsule 2 comprises discharge means 100 (as will be described later
on in detail) such as discharge openings or flexible valves placed
at predefined positions on/in the discharge wall 3.
[0064] According to the invention, the discharge wall 3 is
positioned in association with the enclosure 20 in the path of a
brewed liquid and comprises the discharge means 100 configured to
restrain the brewed liquid from being discharged from the capsule 2
or limit the liquid flow in case the pressure inside the enclosure
20 is below a predetermined value, and enable the delivery of the
brewed liquid in case the pressure exceeds the predetermined
value.
[0065] Hence, the beverage ingredients can be thoroughly submerged
by the fluid, therefore avoiding bypassing areas and ensuring that
the mass of ingredient fully interacts with the brewing fluid, and
thus, the liquid can be well mixed due to the rising pressure.
Finally, well mixed brewed liquid leaves the capsule 2 via the
discharge means 100 once the pressure exceeds the predetermined
value.
[0066] With respect to FIGS. 3 to 6 there will be now described
four embodiments of a discharge wall or discharge means,
respectively, according to the invention.
[0067] In a preferred embodiment according to FIGS. 3A and 3B, a
discharge wall 300 according to a first embodiment will be
described. The discharge wall 300 comprises a discharge means being
formed as a discharge opening 301. The discharge opening 301
comprises a hole 302 being designed such that it increases its
section "D" when the pressure inside the enclosure 20 is rising.
Therefore, the discharge wall 300 is preferably made up of an
elastic or resilient material such as a silicone membrane or an
elastic fibers woven material. Hence, the discharge means 301
comprises holes 302 which have a section or diameter such that no
liquid or only a limited flow of liquid is dispensed when a low
fluid pressure is applied on the discharge wall 300, i.e., is
present inside the enclosure 20 (see FIG. 3A). Thus, the
ingredients can be thoroughly submerged while only a low pressure
is applied. In case the pressure increases when the capsule
enclosure 20 is full of brewing fluid like water and the water pump
goes on introducing water in the enclosure 20, the discharge wall
can deform itself due its elastic nature and becomes rounded. This
deformation also deforms the holes 302 of which section increases.
Then, the discharge means 301 can open or (slowly) increase the
liquid flow when exceeding the predetermined value thus dispensing
the thoroughly submerged, brewed and mixed beverage (see FIG.
3B).
[0068] Even if a specific number of discharge openings 301 are
shown in this embodiment, the invention is not limited to the
number and particular arrangement thereof. In fact, the discharge
wall 300 may comprise at least one or a plurality of the discharge
openings 301 being arbitrarily or evenly distributed.
[0069] According to another embodiment as shown in FIGS. 4A and 4B,
the discharge wall 310 comprises a discharge means comprising a
flexible valve 311. The flexible valve is preferably formed as a
multiplecuspid-like valve such as a bicuspid-like valve 312, a
tricuspid-like valve 313, a tetracuspid-like valve 314 and/or a
heptacuspid-like valve 315. For the sake of simplification, there
are many different types of multiplecuspid-like valves shown in
FIGS. 4A and 4B. However, there is preferably used only one type of
such valves per discharge wall 310; but the invention is not
limited thereto. Moreover, the invention is also not limited to the
number and arrangement of the valves as shown in the embodiment,
but there can be provided at least one or a plurality of valves of
any of the before-mentioned types being arbitrarily or evenly
distributed.
[0070] The (multiplecuspid-like) flexible valve 311 can be designed
such that it is sealably closed in case a liquid acts on the valve
311 with a pressure being below a predetermined pressure value (see
FIG. 4A). Moreover, the valve 311 can be adjusted such that it
opens when the liquid pressure exceeds the predetermined value (see
FIG. 4B). In this case, the valve 311 can create a comparatively
large opening such that the brewed liquid, after having thoroughly
submerged the ingredients, can be easily and quickly dispensed from
the machine.
[0071] According to a further embodiment of the invention as shown
in FIGS. 5A and 5B, the discharge means of the discharge wall 320
preferably comprises a discharge valve 321, which discharge means
321 is designed such that it is contracted to close the discharge
means 321 (and thus the discharge wall 320) when the pressure is
below the predetermined value, and expands to open the discharge
means 321 (and thus the discharge wall 320) when the pressure
exceeds the predetermined value. Such valves 321 are also known
from bottles being stored containing viscous liquids or spreads
such as honey or ketchup; preferably having an outlet portion 322
designed as a multiplecuspid-like valve according to the second
embodiment or with a small hole according to the first
embodiment.
[0072] In the contracted state, the discharge valve 321 preferably
everts such that its outlet portion 322 is directed to the
enclosure 20 and thus against the liquid pressure (see arrow "A")
such that it is even better sealably closed (see FIG. 5A). When
exceeding the predetermined pressure value, the discharge valve 321
expands and everts the other way round such that its outlet portion
322 expands away from the enclosure 20 and thus forming a channel
323 for guiding the brewed liquid to the outlet portion 322 (e.g. a
tricuspid-like valve) where the liquid can be easily
discharged.
[0073] Again, the number and arrangement of the discharge means or
discharge valves 321 as shown in the embodiment of FIGS. 5A and 5B
is not restrictive, but there can be provided at least one or a
plurality of such valves 321 being arbitrarily or evenly
distributed.
[0074] According to another embodiment as shown in FIG. 6, the
discharge means of the discharge wall 330 is a discharge opening
331 comprising a hole 332 with fixed diameter "d". The diameter "d"
of the hole 332 is, however, sufficiently small to create a
watertight wall when brewing liquid is introduced without pressure.
When the pressure exceeds the predetermined value--preferably below
0.2 or even below 0.1 bar--liquid (e.g. a brewed beverage like tea)
is able to flow through the at least one hole 332, i.e., the liquid
is forced through the openings 331 when exceeding the predetermined
pressure value. The discharge wall 330 according to this embodiment
preferably comprises a watertight material so that the liquid can
only flow through the openings under pressure. The material can be
a plastic filter having the at least one discharge opening 331. The
material can also be a plastic, paper or textile filter, either
woven or non woven, with a low permeability to water so that water
cannot permeate through its holes if the water flow does not reach
a certain pressure. The number and arrangement of the discharge
openings 331 as shown in the embodiment is not restrictive, but
there can be provided at least one or a plurality of such openings
331 being arbitrarily or evenly distributed.
[0075] In a preferred embodiment, the discharge wall presents a
valve opening section or a hole section (=discharge means)
sufficiently small to act as a filter and prevent solid food
ingredients like tea leaves to go through them. If necessary, an
additional filter media can be used to prevent fines of food
ingredients to go through the openings of the discharge means. The
filter media can be, for instance, fixedly attached to a peripheral
inner step 23 of the housing 21.
[0076] The capsule and the method of the present invention can be
used with a beverage preparation machine such as described in WO
2007/134960 A1.
[0077] The principle of the brewing method according to FIGS. 1 and
2 encompasses different variants and equivalences and is not
limited by the embodiments described above as long as they are
covered by the following claims.
* * * * *